Zesty Lemon Coconut Cheesecake Cookies Recipe
Delight in these Zesty Lemon Coconut Cheesecake Cookies, a perfect blend of creamy cheesecake texture with zesty lemon and coconut flavors.
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
Ingredients
Crust
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoon fresh lemon juice
- ½ cup shredded coconut
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Instructions
Prepare the Crust
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together butter, cream cheese, and sugar until light and fluffy.
- Beat in egg, vanilla, lemon zest, and lemon juice.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into the wet ingredients until just combined.
- Fold in shredded coconut.
- Drop tablespoon-sized dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 12-15 minutes, or until edges are lightly golden.
Notes
For an extra burst of lemon flavor, you can add more lemon zest to the dough.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 60mgPotassium: 45mgSugar: 5gVitamin A: 150IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg
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